Ginger and lemongrass meatballs are so moist and uber flavorful that they don’t need any sauce. This blend of lamb and pork boldly seasoned with ginger, lemongrass, garlic, basil and cilantro will knock you out with flavor and aroma. Just serve the meatballs on a plate with a side of braised scallions for dinner or stash them all in the fridge for some high-protein snacking. Either way, you can’t go wrong.
Meatballs are a terrific vehicle for getting more lamb into your diet. Why use ground lamb instead of beef? Lamb is a great source of B vitamins, niacin and zinc, and it’s one of the richest sources of CLA. If you want to make these meatballs entirely out of lamb, go for it. Just be extra careful not to overcook them, as it’s easy to overcook lamb resulting in a tough rather than tender meatball.
The simple trick of threading lemon slices to these skewers adds a bright color and a light, tart flavor to the salmon and zucchini as they cook. A sprinkle of cumin and coriander and a dollop of chive-butter bring more mouth-watering flavor.
These skewers are great for parties – they look fantastic piled on a platter. Assemble the skewers ahead of time and they’ll only take a few minutes to grill when you’re ready to eat.
Pre-ground cumin and coriander work fine for this recipe, but seriously consider using whole cumin and coriander seeds, instead. Toast the seeds in a pan for a few minutes, grind them yourself in a coffee grinder and you’ll be rewarded with a spice blend that has a much bolder flavor and aroma.
Mussels with Mexican Chorizo is a blend of steamed mussels, boldly seasoned ground pork and fresh, juicy tomatoes. It all comes together quickly in one pot, a delicious swirl of spicy meat and tender mussels in a rich and flavorful broth.
Pork and mussels is not a typical surf and turf combination but it’s right up there with all the great meat and seafood pairings. The salty and slightly sweet flavor of pork with the briny and slightly sweet flavor of mussels is a match made in heaven. If you don’t totally love the flavor of mussels, you’re likely to still enjoy this dish. The flavor of the seasoned pork is what really stands out in this dish.
Burgers and avocados are a natural pairing, but instead of piling slices of avocado on top, why not stuff guacamole inside? The inspiration for this simple but genius recipe came from the Civilized Caveman, who adds sun dried tomatoes to his avocado-stuffed burgers.
In the version here, burgers with a Southwest vibe are stuffed with lime-spiked guacamole. The combination of spicy seasonings and refreshing avocado is hard to beat. Yes, of course you could just serve guacamole on the side with regular burgers, but it’s not the same. When the guacamole is stuffed inside the burger, something magical happens. The meat and avocado become one.
Porchetta is the ultimate meal for pork lovers. Crispy, crackling pork skin; fatty, melt-in-your mouth pork belly; and moist shoulder (or loin) are rolled together in every bite. It’s pork, three ways, in one amazing dish.
When made strictly according to tradition, porchetta is a massive culinary undertaking: a whole, boned-out pig is stuffed with its entrails, herbs and spices and slow roasted in a wood oven. As amazing as this may sound, it’s not exactly manageable for most home cooks. Which is why easier versions of porchetta, like this one made from pork shoulder (or loin) wrapped in pork belly, have become so popular.
© 2013 Mark's Daily Apple | Design By The Blog Studio